HOW TO PREPARE HERBAL DECOCTION (KASHAYAM) ?
  • Take a fistful of small leaves like basil, mint, fenugreek, coriander, curry leaves.

  • Big leaves like neem, gongura (kenaf or roselle) 5 or 6 would be sufficient.

  • Even bigger leaves like guava, tinospora cardifolia, syzygium cumini (neredu) 2 to 3 are enough.

  • Try using organic leaves for preparing decoctions. If bought outside first immerse the leaves in tamarind water for about 15min. Tartaric acid present in tamarind helps in removal of chemicals up to 95%. (20grams of tamarind and 1 litre of water to be used for making the solution.)

  • Clean and wash the leaves properly and boil them in structured water of 150ml to 200ml for 3 to 4 minutes.

  • Switch off the stove and put the lid for 2minutes. Later strain and drink the herbal decoction either cool or hot.

  • For preparing decoction make a coarse powder of mustard ½ tsp/ cumin 1tsp/ fenugreek ½ tsp/ turmeric powder ½ tsp/ cinnamon 1” or 2”/ pepper 1tsp/ ginger ½” / aloe vera (white gel) 2tsp in 150ml to 200ml water for 3 to 4minutes.

  • Switch off the stove and put the lid for 2minutes. Later strain and drink the decoction either cool or hot.

  • If required add few drops of palm jaggery. Not suggested for diabetic patients.

  • In this way one has to take herbal decoction of 1 leaf per week.

  • Seven Decoctions or Saptapatra Kashayams have to be consumed 1 leaf for 4 days.

  • For making juices of ash gourd/ cucumber/ bottle gourd add 100gm of each vegetable to 200ml of water in a mixer. In this way drink juice of 1 vegetable per week. They can be taken after kashayam with a gap of 30min.

  • To make kashayam of banana stem, add 100g of finely chopped organic banana stem to 200ml water for 5min. Strain and drink. If necessary can add a spoon of palm jaggery to it.

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